Turkey and Rice Soup for after Thanksgiving Recipe
- 1 turkey carcass (8 to 10 pounds)
- 4 carrots
- 3 celery stalks
- 1 onion (½ finely chopped and ½ chopped in quarters)
- 1 tbsp thyme
- 1 tsp salt
- 1 tsp pepper
- 1 bay leaf
- 3 sprigs of parsley (or 1 tbsp dried)
- 2 packets of chicken bouillon (or 2 tsps)
- ¾ cup frozen or canned corn
- ¾ cup frozen or canned peas
- 1 cup of rice
- 2 large pots
Cut off any large remaining pieces of meat from the carcass. Whatever meat is left on the bones will be used in the soup. Put the entire carcass into a large pot. Cover carcass with water. On high heat bring the water to a boil. Add 1 celery stalk, 1 carrot, ½ an onion chopped in quarters, thyme, bay leaf, salt, pepper, and 2 sprigs of parsley. Cover and cook on low heat for 2 ½ to 3 hours.
Remove from heat and let cool on the stove top for about a ½ hour. Strain into another large pot. Sift through the liquid to make sure no bones remain.
Pick through the turkey bones to pull out good pieces of turkey. Watch for small bones and skin that may be surrounding the meat. (The key is to search for the larger pieces of meat and then the process won’t be quite as gross.) Put the turkey pieces into the pot with the turkey stock.
Cover and put the pot in the refrigerator to cool further for at least 2 hours to overnight. The stock will change to a gelatine form when cool. On top of the gelatine layer, there will be a layer of fat. Remove this layer with a spoon.
Return the pot to the stove and set at medium heat. Add 3 carrots (peeled and sliced), 2 sliced celery stalks (including leaves), ½ of an onion finely chopped, bouillon, rice and a finely chopped parsley sprig. Cook for 20 minutes and then add corn and peas. Heat for another 5 minutes. Add salt and pepper to taste.